A fellow hunter shot a 220 lb wild pig yesterday. I am taking the shoulders to make sausage. I've been making sausage for my consumption, usually Italian and Country.. using Venison, pork fat and pork shoulder, nothing fancy... I use AC Legg sausage seasoning.

I'm just looking for some input on how I should make sausage from uts shoulders ... should I use the exterior natural fat under the skin that's on the wild pig itself or should trim all that out and use the pork fat I collect from grocery stores?